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Add potatoes to a large pot, cover with cold water by about 2 inches, and stir in 2 tsp salt. Bring to a boil and cook about 12 minutes until fork-tender. Drain and set aside.
Melt 2 Tbsp butter in a skillet over medium heat. Add kale, white parts of green onions, and bay leaf. Cook about 5 minutes until tender.
Pour in milk and whisk in mustard powder. Bring to a gentle simmer, then reduce heat to low to keep warm.
Return potatoes to the pot. Add remaining 4 Tbsp butter and green parts of green onions. Mash until nearly smooth.
Remove bay leaf. Pour kale-milk mixture into potatoes and stir to combine. Let sit briefly to thicken. Season with salt and black pepper.
Spoon into a serving bowl and serve warm, adding extra butter on top if desired.